Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  unbleached flour
     1/4           cup  baking powder
  1           teaspoon  baking soda
  1         tablespoon  ginger
  2               cups  vegetable shortening
  2               cups  sugar
  1         tablespoon  salt
  1           teaspoon  cloves
  1         tablespoon  cinnamon

Preparation:

Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups of mix. VARIATION: Substitute 2 cups of brown sugar for granulated sugar.

Nutritional Information:

8510 Calories (kcal); 411g Total Fat; (43% calories from fat); 97g Protein; 1127g Carbohydrate; 0mg Cholesterol; 13518mg Sodium